Best 2 Curried Chicken With Zucchini Recipes

Tantalize your taste buds with our delectable Curried Chicken with Zucchini recipe, a symphony of flavors that will transport you to culinary heaven. This dish is an exotic fusion of succulent chicken, tender zucchini, and a symphony of aromatic spices, all simmering in a creamy coconut milk sauce. The chicken, marinated in a blend of yogurt, ginger-garlic paste, and a myriad of spices, infuses every bite with a burst of flavor. The zucchini adds a refreshing crunch and a touch of sweetness, while the creamy coconut milk sauce envelops the ingredients in a velvety embrace. This recipe is a harmonious blend of textures and flavors, sure to leave you craving for more.

In addition to the main recipe, we offer a collection of irresistible variations that cater to every palate. For a vegetarian delight, try our Curried Zucchini and Chickpea Curry, a protein-packed dish that is equally flavorful and satisfying. If you prefer a spicier kick, our Thai Green Curry with Chicken and Zucchini is sure to set your taste buds ablaze with its vibrant blend of green chilies and aromatic herbs. And for those who love seafood, our Curried Shrimp and Zucchini Stir-Fry is a quick and easy meal that combines the succulence of shrimp with the freshness of zucchini in a flavorful curry sauce.

Each recipe is carefully crafted with detailed instructions and a comprehensive list of ingredients, ensuring that even novice cooks can create these culinary masterpieces with ease. Whether you're a seasoned chef or just starting your culinary journey, our Curried Chicken with Zucchini recipe and its variations are sure to become a staple in your kitchen, tantalizing your taste buds and leaving you craving for more.

Let's cook with our recipes!

SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL

Sheet-Pan Chicken With Zucchini and Basil image

In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 10

Ingredients

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks
Salt and freshly ground black pepper
1 1/4 pounds zucchini, sliced into 1-inch chunks (about 5 cups)
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons dried mint or oregano
1 teaspoon coriander seeds, cracked with a mortar and pestle or the flat side of a chef's knife (optional)
1/4 teaspoon red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
Lemon wedges, for serving
1/2 cup torn fresh basil leaves, for serving

Steps:

Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.

CURRIED COUSCOUS WITH CHICKEN AND ZUCCHINI

Curried Couscous with Chicken and Zucchini image

Categories Chicken Vegetable Sauté Dinner Curry Zucchini Summer Couscous Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1 large onion, finely chopped (2 cups)
3/4 stick (6 tablespoons) unsalted butter
3 skinless boneless chicken breast halves (6 oz each), cut diagonally into 1/2-inch-thick slices
1 1/8 teaspoons salt
3/8 teaspoon black pepper
2 tablespoons vegetable oil
2 small zucchini (10 oz total), cut into matchsticks (2 inches long by 1/4 inch thick)
2 large garlic cloves, minced
2 teaspoons curry powder (preferably Madras)
2 1/4 cups (18 fl oz) reduced-sodium chicken broth
1/2 cup heavy cream
1 1/4 cups couscous (8 oz)
2 1/2 tablespoons coarsely chopped fresh cilantro
1 lime, cut into wedges

Steps:

Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet.
Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs.
Reduce heat to moderate and add 1 tablespoon butter, then cook zucchini with 1/8 teaspoon salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate with chicken and loosely cover with foil.
Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes. Add 1 teaspoon curry powder and cook, stirring, 1 minute. Stir in 1 cup broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes. Set sauce aside in skillet.
Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and remaining 1 1/4 cups broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. Let stand, covered, 1 minute.
While couscous is standing, add chicken and zucchini to sauce along with any juices accumulated on plate and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper and sprinkle with 1/2 tablespoon cilantro.
Fluff couscous with a fork to break up any lumps, then stir in remaining 2 tablespoons cilantro and salt and pepper to taste. Serve with lime wedges.

Tips:

To save time, opt for pre-cut zucchini and pre-cooked rice.
For a creamier sauce, blend half of the sauce in a blender before adding it to the pan.
If you don't have curry paste, use 1 tablespoon of curry powder instead.
Add a squeeze of lime juice at the end of cooking for a pop of freshness.
Serve with rice, quinoa, or your favorite grain.

Conclusion:

This Curried Chicken with Zucchini is a quick and easy weeknight meal that is packed with flavor. The tender chicken, zucchini, and bell peppers are simmered in a creamy curry sauce that is sure to please everyone at the table. Serve it over rice or quinoa for a complete meal. With its simple ingredients and delicious results, this recipe is sure to become a family favorite.